This dinner almost has us thinking we were in a 5 star restaurant. We couldn’t believe we cooked something that was this delicious. It was incredibly easy to prep and did not take very long to cook. We cooked everything on our smoker grill, but you can just as easily cook it all in your oven. The mashed potatoes were boiled and cooked on the stovetop.

Roasted Veggies: (I prepped 3 large tins of veggies to use throughout the week so I left out exact numbers of each veggie. You can add however much or little you like of each one.)

• Sweet Potatoes

• Cauliflower

• Carrots

• Yellow Squash

• Zucchini

• Brussel Sprouts

• Green Beans

• Celery

• Red Onion

• Asparagus

• Bell Peppers

• Mushrooms

• Garlic

• Salt and Pepper

• Fresh Thyme

• Roast at 450 degrees for about 40 minutes or until the veggies begin to crisp.

Lemon Rosemary Salmon

• Salmon

• Fresh Rosemary

• Lemon slices

• 2 slices of Butter

• Bake at 450 degrees for 17 minutes wrapped in tin foil.

Red Skin Mashed Potatoes

• Red Potatoes (leave skin on) ~5-6 small potatoes

• 3 Garlic Cloves

• 1/2 cup Chicken Broth

• 1/4 cup Buttermilk

• Salt and Pepper

• Boil the potatoes until soft when poked with a fork. Drain and rinse the potatoes before returning to the pot. Put in the remaining of the ingredients and mash until smooth and creamy.